Exploring Bubbles beyond Champagne

David White explains the traditional method of producing Champagne while recommending a slew of producers making sparkling wines with unique cultural flavors

The Linguist

Alice Achayo is on a quest to diversify the language of wine through food – specifically world cuisine. We met the Boston-based wine consultant and founder of The Wine Linguist

East Meets West

The versatility, acidity and delicacy of Old World wines can help bring out the best of traditional Japanese ingredients. Virginia Miller speaks to a panel of Michelin-starred chefs

A New Chapter

Pauline Vicard is helping reshape the future of fine wine with her think tank ARENI Global. She tells Nargess Banks her views on the ever-evolving story of luxury hospitality

New Perspectives

Alicia Towns Franken, executive director of nonprofit organization Wine Unify, talks to Kyla Marshell about race and diversity – or lack of – in the wine business

Made Not Born

Rebecca Fineman meets a passionate group of winemakers who against all odds, with no family ties to the wine world, have set up their own wineries around the world

Agents of Change

Jordan Mackay speaks with Stevie Stacionis, co-founder of Bâtonnage, a multifaceted organization supporting women in wine

Pioneers of the Palate

From cultivating biodiversity to pioneering farm-to-table philosophy, this remarkable group of multigenerational women chefs and entrepreneurs are reshaping how we think about food, writes Virginie Boone